Duck season is drawing to a close in many states in the South, and so if you are looking for a way to prepare the ducks from your hunt or just need a really great duck recipe, this recipe from Highland’s chef Justin Burdett is ideal. Pair the duck with a whiskey cocktail aptly named Never Love a Wild Thing and finish with a chocolatey Nutella pie.
Never Love a Wild Thing
Smoked Duck Breast with Parsnip Vanilla Puree and Toasted Farro
Nutella Icebox Pie
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